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Description
Quick and easy mini egg and cheese muffin cups perfect for kids.
Ingredients
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Non-stick cooking spray
Instructions
- Preheat oven to 375°F (190°C).
- Spray a muffin tin with non-stick cooking spray.
- In a bowl, whisk eggs, milk, salt, and pepper.
- Pour egg mixture into muffin cups, filling each halfway.
- Sprinkle cheese over each cup.
- Bake for 15-20 minutes or until set.
- Let cool slightly before serving.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Add chopped veggies for extra nutrition.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American